Creamy and sweet, this winter soup makes a great alternative to heavier dairy ladened soups and a perfect winter warming lunch option. The apple crisps make a delicious topping to the soup but are great on their own too.

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
300g/11oz parsnips peeled and finely chopped
1 vanilla pod, roughly chopped
400ml/14floz Rice Dream Vanilla flavour
200ml/7floz chicken or vegetable stock
Seasoning
75g/2 3/4 oz caster sugar
2 red apples very thinly sliced (use a mandolin or food processor)

Method

1. To make the apple crisps preheat the oven to 70°C, Gas mark 4.
2. Place a sheet of greaseproof paper on a baking sheet.
3. Place the sugar in a pan with 5 tbsp hot water and bring the mixture to a boil.
4. Place the apple slices in the syrup and boil for 1-2 minutes.
5. Remove with a slotted spoon and arrange the apple on the baking sheet.
6. Bake for approximately 5 hours to dry out.
7. Place in an airtight container until needed.
8. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry gently until softened, but not coloured, about 2-3 minutes.
9. Add the parsnips to the pan and fry for a further 5 minutes.
10. Pour in the milk, stock and add the vanilla pod to the pan.
11. Bring the mixture to the boil. Reduce the heat to a simmer and cook for 10-12 minutes until the parsnip is tender.
12. Pour the soup into a food processor and process until smooth and creamy.
13. Season to taste.
14. Reheat in a pan then ladle into bowls and top with the apple crisps.

Nutrition

Per serving:

Calories 203kcal
Protein 2g
Carbohydrates 38.7g
of which sugars 28.3g
Fat 4.4g
of which saturates 0.5g
Salt 0.6g